Description
This Thai Red Beef Curry with Sweet Potato is a rich and hearty dish that combines tender beef chunks and sweet potatoes in a flavorful red curry sauce. Infused with coconut milk, Thai spices, and a hint of lemongrass, it’s a perfect balance of spicy, sweet, and savory flavors. A comforting meal that’s easy to make and customizable for any spice level or dietary preference!
Ingredients
1 tablespoon vegetable oil
800g beef chuck steak, trimmed and cut into 4cm pieces
2 tablespoons Thai red curry paste
1 lemongrass stem, bruised
400ml can coconut milk
500g sweet potatoes, peeled and cut into 4cm pieces
3 makrut lime leaves
1½ tablespoons fish sauce
1 teaspoon finely shaved palm sugar
Fresh coriander leaves, to serve
Makrut lime leaves, shredded, to serve
Steamed rice, to serve
Instructions
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Brown the Beef: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the beef in batches for 3-4 minutes until evenly browned. Transfer the browned beef to a slow cooker.
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Prepare the Curry Base: Remove excess liquid from the frying pan, leaving about 1 tablespoon. Add the red curry paste and bruised lemongrass stem. Cook for 2-3 minutes, stirring, until aromatic.
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Combine Ingredients: Stir in the coconut milk, then pour this curry sauce over the beef in the slow cooker. Add the sweet potatoes and makrut lime leaves, and stir to combine.
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Cook: Cover the slow cooker and cook on Low for 6 hours, or until the beef is tender.
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Finish the Curry: Stir through fish sauce and palm sugar, adjusting to taste. Discard the lemongrass stem and makrut lime leaves.
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Serve: Transfer the curry to bowls, garnish with fresh coriander leaves and shredded lime leaves. Serve with steamed rice.
Notes
Adjust the spice level by modifying the amount of Thai red curry paste to your preference.
For a vegetarian version, substitute beef with tofu and add extra vegetables like bell peppers, carrots, and eggplant.
Feel free to add additional vegetables like peas, carrots, or bell peppers for extra flavor and texture.
If you can’t find makrut lime leaves, use lime zest and bay leaves for a similar fragrance.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
